Pile the flour on to a clean work surface and make a large well in the centre.
Add half your water into the centre of the well, then add your yeast, sugar and salt and stir using a fork.
Mixing the Ingredients
Without breaking the well, slowly bring in the flour from the inside of the well.
Continue to bring the flour in to the centre until the water has mixed with the ingredients to form a porridge like consistency
Add the remaining half of the water and continue to mix bringing in all the flour and making the mix less sticky. Flour your hands and continue mixing until a neat ball of dough is formed .
Push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
Flour the bottom of a bowl and place the kneaded dough in the bowl.
Cover with clingfilm, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place.
Once the dough has doubled in size, knock the air out for 30 seconds by squashing it.
Shape the bread (flat for pizza bases or baguette shaped) and allow to rise again for 30 minutes to an hour until it has doubled in size once more.
Very gently place your bread dough on to a flour-dusted baking tray and into a preheated oven (180°C) for about 20 minutes or until the dough is slightly golden.
Allow 30 minutes for the bread to cool down before cutting.
Feel free to freeze any leftover bread.
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